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Blogging Marathon, Buffet On Table, Indian Sweet, Sooji Halwa, Indian Food,


Sheera is an Indian sweet with cream of wheat.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3
Author Usha Rao


  • Saucepan


  • 2-3 tablespoon Ghee or Unsalted Butter I used 3 tablespoon of butter
  • 8 Whole Cashews broken into 4 – 6 pieces
  • 10 Raisins
  • ½ cup Coarse Sooji
  • 1 cup Water
  • ¼ cup Milk can use water
  • ⅓ – ½ cup Sugar adjust to taste
  • ⅛ – ¼ teaspoon Cardamom Seeds crushed


  • Heat 2 tablespoon of butter in a 1 - 1 ½ quart (liter) saucepan.
  • Fry cashews and raisins until cashews turn light brown and raisins puff up. Remove from butter and keep aside. Alternatively, roast cashews and raisins separately.
  • Add sooji to the same pan and fry sooji until it is lightly roasted and begins to change color.
  • Reduce the flame and add water+milk to sooji stirring it constantly. It is vital to stir constantly to avoid lumps.
  • Increase the heat, stir, cover and cook on medium high heat for few minutes until sooji is almost cooked and liquid evaporates.
  • Once the sooji is cooked or almost cooked, add sugar, remaining butter and stir constantly.
  • Add cardamom powder. Add cashews and raisins keeping aside some for garnish and continue stirring.
  • Once the melted sugar evaporates and sheera starts coming off the sides of the pan, sheera is done.
  • Turn off the stove, serve hot or warm. Garnish with cashews and raisins.